David Bouley is an American chef and restaurateur with restaurants in TriBeCa, New York City. He is best known for his flagship restaurant, Bouley.
Early in his career, he worked in restaurants in Cape Cod, Santa Fe, New Mexico, and, eventually, France and Switzerland. While in Europe, after studies at the Sorbonne, David had the opportunity to work with chefs Roger VergÃ©, Paul Bocuse, JoÃ«l Robuchon, Gaston LenÃ´tre, and FrÃ©dy Girardet. Having gained that experience, David returned to work in New York City in leading restaurants of the time, such as Le Cirque, Le PÃ©rigord, and La CÃ´te Basque, as well as spending time as sous chef in a restaurant opened by Roger VergÃ© in San Francisco. From there, David became chef of Montrachet restaurant when it opened in TriBeCa in 1985. The restaurant quickly drew attention and earned a three-star review in The New York Times. In 1987 David opened his own restaurant, Bouley, in TriBeCa overlooking Duane Park.
In 1991, Zagat's asked its 7,000 diners, "Where you would you eat the last meal of your life?" Respondents "overwhelmingly" chose Bouley. In 1997, David closed his restaurant and opened up the Bouley Bakery and Danube, both on the same block across from the old Bouley restaurant.